I made this soup tonight for Tina B., while we caught up from way too-many months. Tina will have an installation in the upcoming March show.
Beet, Barley, and Black Bean Soup
Do you like beets? Holy cow! This hearty soup turns a crazy brilliant fuchsia from the beets and smells like hot steamy yummy beety dirt. I like that in a soup. I use black caviar lentils, but you could bean it however you like. Soup is vegan if you want it. If I have red wine, I throw that in. Can't hurt.
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 teaspoons dried tarragon
8 cups water (or beef or vegetable broth)
4 medium size beets, cubed
3/4 cup pearl barley
1/4 cup tamari
15 oz Black caviar lentils, or black beans
2 tablespoons balsamic vinegar
Dill or sour cream or plain yogurt for garnish
In a stockpot over medium heat, sauté the onion in the olive oil until translucent (about 5 minutes). Add the garlic, tarragon, and pepper; sauté another minute. Add 8 cups of liquid what-you-got. Add the beets, barley, and tamari, cover, and bring to a boil. Lower the heat and simmer for 30 minutes. Add the beans and simmer for another 10 - 15 minutes, stirring frequently, or until the barley is tender. Add the balsamic vinegar and fresh dill. Garnish with sour cream or yogurt.